'Patis' is fish sauce in Filipino. Baking and cooking up a storm in England.

Friday, 1 October 2004

Crema de Fruta

I don't know it this is really a Filipino-Spanish dessert or if it is imported from somewhere. All I know is I saw these in Filipino homes in the cities or suburbs not in the provinces so I'm sure this is not traditional. Anyhow this is well loved by our Brit friends because it is so close to their English trifle dessert. This recipe is just a layering of sponge cake followed by custard (creme patisserie) then fruits and then topped by gelatin. I cheated on this by way of having ready made sponge cake (trifle sponge actually) for the base. I have this phobia of making sponge cakes ever since I attempted one back in Pinas and it turned in the consistency of a hockey puck !

For the fruits, I use canned peaches and pineapples and some glace cherries. If you want to use fruit cocktails it's fine as well just make sure to drain it well. I have not tried using fresh fruits on this. The gelatin can be made plain by replacing the fruit juice with water.

7 comments:

This is one of my kids favorites. I use the pear juice instead of water when using gelatin. Matrabaho lang(if you make the cake base because you have to get the right consistency for the egg. Crema de Fruta is a hit at Goldilocks, bata pa ako noon.

This is such a cool blog. Nakaka-aliw yung mga recipes mo. I will surely try some of them someday. Specially ung recipe mo for mussels. May mussels kasi ako ngayon sa fridge and Ive been wondering what to do with them. Thank you for the recipe.

Toka ako sa Christmas (meaning my in-laws will be at our house for the celebration; other holidays like Jul 4th, Thanksgiving and New Year will be at other's houses). I am thinking of preparing this for dessert (I will also compile suggestions in our WK for menu as early as now). So I printed it our already. Thanks a lot!